Sweet and Chunky Tomato Soup

This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.

INGREDIENTS (for 4 servings):

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

3/4 teaspoon butter, divided

8 tomatoes, peeled and sliced

1 medium onion, diced

2 cloves garlic, minced

2 cups chicken broth

2 teaspoons salt

1 teaspoon white sugar

1/4 teaspoon ground cloves

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1 cup milk

1 tablespoon cornstarch

PREPARATION:

Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.

Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.

Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

Note:

The easiest way to peel tomatoes is to blanch them first. For tips on blanching, please follow this link to our Advice article Blanching and Shocking Fruits and Vegetables.